Serves 4 to 6
Ingredients:
For the Soup:
6 cups ( 1.5 Kg ) of potato chunks , Russet or a firm potato like Red Skin or Yukon .
2 c ups or ( 225 gr ) of carrots
I onion
I tomato
3 celery stalks[ but root celery is much better[again hard to find here]
2 quarts or 2 litres of stock
2 cups or about ( 500) ml of whipping cream
1/2 to 1 tsp. nutmeg
For the Apple Kuchle:
5 large cooking apples, cored ,peeled and sliced
Kuchle (Fritter) Batter:
2 cups
1 cups or (250 gr) of Flour
3 eggs
1 cup milk
Oil for frying and cinnamon and sugar to roll them in.
printer friendly |
 
6 Quart Cast Iron Enamel Covered Dutch Oven
with Self-Basting Lid (Teal)
Zelancio Cookware
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1. Get your ingredients together. Chop your pototoes in a rough cut, then carrots, onion and tomato.
cut the celery and either ue a beef or chicken stock or make a beef or chicken stock with a powdered base. Grate your nutmeg.
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2. Place everything in the soup pot and bring to a simmer. Cook until everything is tender.
3. Cook the potatoes and vegetables until tender, about 45 minutes.
Strain most of the stock off and reserve into a bowl.
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4. Get the cream ready.
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With a hand held immersion blender, puree the ingredients till smooth
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add about half of the stock in the bowl. |
 5. Add the cream |
 Add the nutmeg and blend. |
 Serve the soup piping hot with a dollop of sour cream if you like. |
For the Kuchle
(Fritters)
1. Peel, core and slice the apples.
If you are not going to fry them right away keep them in water with a dash of lemon juice.
put the cinnamon sugar in a bowl. |
 2. Dip the apple slices in the batter then carefully lift them with a turner or a skimmer, |
 into the oil that is on medium heat .
Cook until they are browned on both sides. and drain on a paper towel. |
3. Coat the fried apple slice into the bowl of
cinnamon sugar and you are ready to serve.
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